This is truly my go-to chicken meal, because there is no marinating, and I usually have everything on hand. Plus, you can always just pick up chicken breasts at the local market right before cooking. I serve it over a plain brown rice, because the sauce is so yummy. Add a plain roasted green veggie and you’re good to go. Great for guests!
4 chicken breasts with skin and bone in
1/4 cup olive oil
3 tablespoons garlic, minced (6-9 cloves, depending on size of cloves)
1/3 cup dry white wine (I use whatever is open, or whatever I have on hand) or a pinot grigio would be fine if you are going to buy .
Grated zest from 2 lemons
2 tablespoons freshly squeezed lemon juice (from zested lemons). save the lemons , you will use them .
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
freshly ground black pepper
DIRECTIONS: Preheat Oven to 400 degrees
Put olive oil in a small saucepan and warm it up. Not to boil, just warm. Turn off heat and add minced garlic. Remove from heat and add white wine, lemon zest, lemon juice, oregano, and salt. Pour into a 9×12 baking dish.
Pat the chicken dry (use a paper towel) and place skin side up over the sauce. I use a silicon brush (or any pastry brush) and brush the chicken with a little olive oil. Sprinkle with salt and pepper. I then cut up the lemons which I used for zest into about 6 or 8 wedges, and place them in the dish alongside the chicken. You should have 1 lemon left over. If not, use a new lemon and just cut it into 6 or 8 wedges.
Bake for 35 minutes and then put on broil for the last 5 minutes. Depending on your oven, you may want to bake for 30 minutes, and put under the broiler for 10 minutes, which is what I did. Just watch it–you want it golden brown, not blackened, and if you cook too long, the chicken will be dried out. When you remove it from the oven, cover tightly with aluminum foil and let it sit for about 10 minutes.
Serve hot with the pan juices over rice, with a green vegetable on the side.